BUTTERNUT SQUASH SOUP WITH PARMESAN

 

  • Cooking Time:
  • Servings: 10 cups
  • Preparation Time:

Ingredients

  • 2 T butter
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 6 cups vegetable stock or broth
  • 1 3-inch piece Parmesan rind
  • 2 bay leaves
  • 3 lbs. butternut squash, peeled, seeded, diced in 1 inch pieces
  • 2 T grated Parmesan
  • 3 fresh sage leaves, chopped (I like more in mine)
  • 1 tsp kosher salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ground black pepper
  • 1/8 tsp cayenne
  • 1/4 cup chopped fresh parsley

Directions

  • Melt butter and saute onion and celery 5 minutes.
  • Add broth, rind, bay leaves; bring to boil.
  • Reduce heat and simmer 15 minutes.
  • Add squash and simmer 20 minutes until tender.
  • Remove rind and bay leaves.
  • Puree in blender or with immersion blender.
  • Return to pot and stir in grated Parmesan, sage, salt, nutmeg, pepper and cayenne. Simmer 2 minutes to heat through.
  • Top bowls with parsley.

Notes

Categories: Soup 

Author Credit: Daily Soup cookbook

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